Anyway, in case you didn't realise I'm hosting the June Sweet Adventures Blog Hop right now and as you're reading this, not just telling you about my personal life for no clear and apparent reason. You might not have realised because you were completely distracted by my life. I'd love you to put in a recipe and post it up by the end of the week.
For this hop I'm combining some of my favourite ingredients, cherries and chocolate. I'm using tinned cherries, because they're softer and easy to get hold of. I also decided it would be super cutesy if I baked little individual pies in tea cups. If you want to replicate this make sure that the tea cups you use are ceramic, not china, as china will crack in the oven.
Spiced Cherry Chocolate Tea Cup Pies
Makes 3-4 small but rich pies
2x 425g tins of stone free cherries (including the syrup they're soaking in)
1/2 cup orange juice (freshly squeezed if possible)
1 cinnamon quill
1 star anise star
2 tbsp sugar
1 1/2 tbsp castor sugar
2 tbsp hazelnut meal
3 tbsp wholemeal flour (trust me, texture-wise it's amazing)
2 tbsp cocoa powder
20g room temperature butter
2 tsp ice cold water
Put the cherries, their syrup, the cinnamon, the start anise, the 2 tbsp castor sugar and the orange juice into a sauce pan on the stove. Bring to the boil, then lower to a simmer for 20 minutes.
While this is happening, preheat the oven to 200C and prepare your pastry tops.
Sift the cocoa into a mixing bowl, then add the casor sugar, flour, meal, rub the room temperature butter into the mixture until it resembled brad crumbs. Mix in the cold water, then press together. The mixture should resemble a biscuit mixture. Wrap in glad wrap and refrigerate until needed.
I just formed little pie tops by hand, but you could roll the mixture out onto a well floured surface and use a cookie cutter. I just like the rustic effect of hand-shaped tops.
Using a slotted spoon, remove the cherries from their syrup and divide them amongst 3-4 little ramekins or teach cups. Top the cherries with the pie tops. Cut a little "X" through the pastry top to allow for mixture to escape from the pies while they're cooking.
Place onto a baking tray and bake in the middle of the oven for 25 minutes, until the tops are a little more brown than before are starting to harden.
Serve immediately (however you see fit) with some cream or icecream.
IMPORTANT - Please read the instructions below, they explain how to link up and how to get the hop to appear on your post. If you aren’t sure of something leave a comment or send me an email at sweetadvbloghop@gmail.
1. Click here for the Link Code
– Grab the code and add it to the bottom of your sweet-pie-related post, you will need to do this in HTML view.
- * Adding the code will create the thumbnail link list on your post so people can hop from one entry to the next!
- * REMEMBER – if you are on wordpress.com [not self hosted] the list will not show on your blog, please create a text link back to this post so others can hop through the entries!
- 2. Grab the SABH Sweet as Pie badge and add it to your post
– you can get it at the top of this post or from the announcement page.
- * Just right click on the image, ‘save as’, upload to your site and add it to your Pie post.
- * Link the badge or a line of text to the hostess post [that's this page here] so that others can view the instructions on how to join.
– This is the really important bit! The badge and thumbnail list are on your post, make sure to enter the hop so you appear in the list.
- * On the entry screen, please add the link to your Pie post [not your homepage].
- * When asked for ‘your name’ please enter your blog name, not your name.
- * When asked for a back link, link to this post.
- * Your entry will be submitted when you click ‘crop’ on your photo.